Name: Seafood Pizza Primavera
Ingredients: 2 pk Refrigerated crescent rolls (8 oz ea); 1 cn BORDEN or MEADOW GOLD Sour Cream (8 oz); 1/2 c BENNET's Chili, Cocktail or Hot Seafood Sauce; 1/4 lb Peeled cooked small shrimp OR; 1 cn ORLEANS Shrimp, drained and soaked as label directs (4 1/3 oz); 1/4 lb Imitation crab blend, flaked OR; 1 cn HARRIS or ORLEANS Crab Meat, drained (6 oz); 1 c Chopped broccoli; 1/2 c Sliced green onions; 1/2 c Chopped green bell pepper; 1/2 c Chopped red bell pepper

Elders “[lord] it over those allotted to [their] charge” (1 Pet. 5:3) when they think the church is there to serve them, place demands on the church that are unprofitable, desire personal fame and glory from the ministry, add or subtract from Scripture making their word more important, dominate others through power and intimidation, sinfully use the church, have a haughty demand for compliance or drive the church versus leading the church.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Seafood, Meats		Pizza	1	Pie

INGREDIENTS

2	pk	Refrigerated crescent rolls (8 oz ea)
1	cn	BORDEN or MEADOW GOLD Sour Cream (8 oz)
1/2	c	BENNET's Chili, Cocktail or Hot Seafood Sauce
1/4	lb	Peeled cooked small shrimp OR
1	cn	ORLEANS Shrimp, drained and soaked as label directs (4 1/3 oz)
1/4	lb	Imitation crab blend, flaked OR
1	cn	HARRIS or ORLEANS Crab Meat, drained (6 oz)
1	c	Chopped broccoli
1/2	c	Sliced green onions
1/2	c	Chopped green bell pepper
1/2	c	Chopped red bell pepper

INSTRUCTIONS

Preheat oven to 400'F. Unroll crescent roll dough; press on bottom of
15x10" baking sheet, pressing perforations together. Bake 10 minutes or
until golden. Cool. Combine sour cream and sauce; spread over crust. Top
with remaining ingredients. Chill. Cut into squares to serve. Refrigerate
leftovers. Makes 1 15x10" pie.

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